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Chocolate tarts and banana, black cocoa sauce

Here is a rich and creamy chocolate tart with banana, all accompanied with a delicious chocolate sauce.
Note To prevent the dough from shrinking during cooking, drop dried peas at the bottom of the molds.

Ingredients

Recipe for 12 tartelettes

For the dough

115 Gr
Salted butter
20 Gr
Sugar
1 Unit(s)
Egg
10 Gr
Icing sugar
30 Gr
Cocoa powder
40 Gr
Almond powder
130 Gr
Flour

For the ganache

240 Gr
Cream 35%
100 Ml
Milk
240 Gr
Dark chocolate
24 Gr
Softened butter
4 Unit(s)
Egg

For the filling

3 Unit(s)
Banana

For the cocoa sauce

350 Ml
Water
160 Gr
Sugar
90 Gr
Cocoa powder

Preparation time: 40.00 min

Preheat your four at 350.00 °F

  • Preparation for the dough
    In a bowl, pour all the liquid. Add the solids and using your hand mix together until a homogeneous paste. Set aside the dough about an hour in the refrigerator. Roll out the pastry and line 12 tartlet molds. Bake tarts, about 5 minutes without coloration.
  • Preparation for the ganache
    In a saucepan, heat the cream and milk to boiling point. Pour over the chocolate and let it melt a few minutes. Add the butter and using a whisk, stir until mixture is smooth. Finally, add the eggs. Settle to the bottom of the tart banana slices and pour the chocolate ganache.Bake, then turn off the oven and let freeze tarts 25 minutes. Remove from oven and let cool completely.
  • Preparation for the cocoa sauce
    Place all ingredients in a saucepan and bring to a boil. Mix well with a whisk. Reduce heat and cook, stirring, for 5 minutes. Cool. Drizzle tartlets with sauce before serving.
To prevent the dough from shrinking during cooking, drop dried peas at the bottom of the molds.

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